Summary

Ingredients

• 2 chicken breast fillet (s), doubled
• 1 small Can (s) tomato (s), lumpy
• 2 tomato (s), fresh
• 0.5 teaspoon ½ thyme
• 0.5 teaspoon ½ rosemary
• 0.5 teaspoon ½ marjoram
• 2 cloves garlic)
• 125 ml port wine, red
• salt and pepper
• fat for frying
• Broth, granulated
• Paprika powder, noble sweet
• possibly chili powder
• Cayenne pepper
• some cream
• some cognac

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Instructions

1. Rinse the chicken breast fillets under cold water and pat dry. Divide into large pieces and rub with salt, pepper and paprika.
2. Fry on all sides in hot fat. In the meantime, peel and finely chop the garlic. Add to the meat and fry briefly. Dice fresh tomatoes, also add, stew briefly.
3. Then add port wine and canned tomatoes, salt, pepper, rosemary, thyme, marjoram and granulated broth to taste and stew for about 10 - 15 minutes (make a test of meat!)
4. Finally, season with cognac and, if necessary, chili powder or cayenne pepper and refine with a little cream. Wide ribbon noodles, zucchini vegetables or fresh spinach go well as side dishes.